GORGONZOLA BURGERS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the ground chuck, 1 1/2 teaspoons of the salt, and the pepper in a medium bowl and shape into six 1/2-inch-thick patties.
- Slice the tomatoes into 1/3-inch-thick rounds and place on a baking sheet. Sprinkle with the paprika and the remaining 1/2 teaspoon salt. Rub with the olive oil.
- Preheat a grill or grill pan to medium-high heat. Grill the burgers until cooked to the desired doneness, about 3 minutes per side for medium-rare. On a clean, well-oiled area of the grill, grill the tomatoes until just charred, about 2 minutes per side. Grill the ciabatta rolls, cut-side down, until lightly toasted, about 2 minutes.
- Place the burgers on the bottom halves of the rolls. Top each with 1 to 2 tablespoons of the gorgonzola, a tomato slice and some arugula. Cover with the roll tops and serve.
CHICKEN GORGONZOLA
Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!
Provided by Spirited Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
- Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
- Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
- Serve each chicken breast on a plate topped with sauce.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g
ROASTED GARLIC GORGONZOLA BUTTER
A tasty roasted garlic and blue cheese compound butter that is perfect for serving on top of pan seared steaks or melting in baked potatoes!
Time 1h5m
Yield 16
Number Of Ingredients 5
Steps:
- Mix everything, place on wax (or parchment) paper, form a log, roll it up in the paper and twist the ends before placing in the fridge to chill.
Nutrition Facts : Nutrition Facts Calories 70, Fat 6g (Saturated 4g, Trans 0.2g), Cholesterol 17mg, Sodium 34mg, Carbs 2g (Fiber 0.1g, Sugars 0), Protein 1g Nutrition by
GORGONZOLA BUTTER
Yummy! This butter tastes great on steak.
Provided by kenziebug
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 5m
Yield 4
Number Of Ingredients 2
Steps:
- In a food processor, combine Gorgonzola cheese and butter. Process until smooth.
Nutrition Facts : Calories 201.8 calories, Cholesterol 60.5 mg, Fat 19.5 g, Protein 6.1 g, SaturatedFat 12.3 g, Sodium 281.6 mg
GORGONZOLA BUTTER
Flavored butters are a much-favored condiment for me & this one from *The Carnival Experience* by Peter Leypold (Exec Chef of Carnival Cruise Lines) can be used often w/filet mignon, tenderloin, grilled gourmet burgers or on baguette bread to accompany a soup or salad course. *Enjoy* !
Provided by twissis
Categories Cheese
Time 10m
Yield 32 1/2 tbsp servings, 32 serving(s)
Number Of Ingredients 7
Steps:
- Whip butter + cheese till very light & stir in remaining ingredients.
- Pipe rosettes onto parchment paper using a star tip or press into sml butter molds. Refrigerate till well-chilled & firm (Can be frozen & used in desired amts as needed).
Nutrition Facts : Calories 33.2, Fat 3.5, SaturatedFat 2.2, Cholesterol 9.2, Sodium 51.6, Carbohydrate 0.1, Protein 0.5
GORGONZOLA SHALLOT BUTTER
This compound butter is delicious on a grilled steak, sautéed chicken breast or pork chops. It's quick to make in a food processor or by hand as long as you've remembered to let your butter come to room temperature.
Provided by Anne Symes
Categories Sauces
Time 1h18m
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the butter and the smashed garlic clove in a small skillet. Add the shallots and sauté for 2 to 4 minutes, until they soften. Pour in the sherry, deglaze the pan and cook for another minute or two, until the liquid has reduced. Remove and discard the smashed garlic clove and set the shallots aside to cool completely.
- Place the remaining butter into a food processor and pulse a few times until the butter is smooth. Add the cooled shallots and Gorgonzola cheese and pulse until the ingredients are well-combined. Stir in the chopped parsley and lemon zest and season with salt and freshly ground black pepper to taste.
- Place a sheet of plastic wrap on the counter and spoon the compound butter onto the plastic wrap in a log shape. Fold the plastic wrap over the butter, squeezing out as much air as possible and roll it into a smooth log, wrapping the plastic wrap around the butter and twisting the ends shut. Chill for at least 1 hour or up to 2 weeks in the refrigerator, or freeze for up to 3 months.
Nutrition Facts : Calories 161 kcal, Carbohydrate 2 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 273 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RIB-EYE STEAKS WITH GORGONZOLA BUTTER AND CRISPY SWEET ONION RINGS
Categories Onion Fry Sauté Dinner Blue Cheese Steak Butter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For gorgonzola butter:
- Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.
- For onion rings:
- Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl.
- Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.
- For steaks:
- Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter and onion rings.
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